Jalapeño Popper Tortellini
with Crispy Shallot ToppingCalories
:
990 kcalProtéines
:
33g protéinesDurée de préparation
:
20 minutesDifficulty
:
MoyenVégétarien
Allergènes:
- Oeuf
- Lait
- Blé
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Noix
- Blé
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Crustacés
- Oeuf
- Poisson
- Sulfites
Get ready for the poppin' flavours you love in a Jalapeño mac and cheese, but reimagined in a dreamy tortellini bake that is full of ooey gooey goodness.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
1 pièce(s)
Poivron
1 pièce(s)
Oignon jaune
1 pièce(s)
Jalapeno
7 g
Persil
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
113 ml
Crème
(Contient: Lait)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Gluten, Noix, Lait, Moutarde, Arachides, Sésame, Soya, Crustacés, Oeuf, Poisson, Sulfites)
Ustensiles
•Grande casserole
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
•Passoire
•Plat de cuisson de 20x20 cm
Instructions
1
- Core, then cut pepper into 1/2-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then cut onion into 1/2-inch pieces.
- Finely chop parsley.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, jalapeños and onions. Cook, stirring often, until tender-crisp, 3-4 min.
3
- Sprinkle flour and Smoked-Paprika Garlic Blend over the veggies (from step 2). Cook, stirring occasionally, until coated, 1-2 min.
- Add cream, cream cheese and half the parsley. Cook, stirring often, until cream cheese melts and sauce thickens, 1-2 min.
- Remove from heat.
4
- Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return tortellini to the same pot, off heat.
Should more pasta water be reserved?
5
- Add sauce and veggies to the pot with tortellini. Stir to combine.
- Transfer tortellini and veggie mixture to a lightly-oiled 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Sprinkle cheese over top, then broil in the middle of the oven, until cheese melts, 3-4 min.
6
- Divide tortellini bake between plates.
- Sprinkle crispy shallots and remaining chives over top.
